Lemon Blueberry Bread


  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh blueberries

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons freshly squeezed lemon juice


  1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch loaf pan with cooking spray or butter, and set aside.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy, using an electric mixer or a whisk. Add in the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the butter mixture, alternating with the milk, and mix until well combined.
  4. Fold in the blueberries gently with a spatula, being careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth out the surface with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
  7. To make the lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread and let it set for a few minutes before slicing and serving.

Enjoy your delicious Lemon Blueberry Bread!

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